Directions

Preheat oven to 350° F. Line bottom and sides of a 9x5-inch loaf pan with parchment paper. Sift dry ingredients into a medium bowl.

In a large bowl, use an electric mixer to cream together butter, sugars and vanilla. Beat in eggs. Add flour mixture alternately with cider, about half at a time, and mix just until combined.

In a small bowl, toss apples with lemon juice. Stir into the batter. Scoop batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes before lifting parchment paper to remove loaf from the pan.

For the Apple Cider Caramel Sauce:

Cook the apple cider and lemon juice in a large heavy-bottomed sauté pan over medium heat until reduced to a syrupy consistency, about 10 minutes. Stir in the heavy cream and bring back to a boil. Reduce the heat to low and whisk in the butter, 2 pats at a time, allowing the butter to melt before adding more. Serve warm.